Gluten-Free Crispy Vegetable Roll

Elevate your appetizer game with these irresistible Gluten-Free Crispy Vegetable Rolls, a vibrant medley of fresh, julienned vegetables encased in delicate rice paper wrappers and pan-fried to golden perfection. Packed with colorful carrots, crunchy red bell peppers, shredded cabbage, and bean sprouts, these rolls are seasoned with aromatic ginger, garlic, and gluten-free soy sauce for a burst of flavor in every bite. The crisp texture of the rice paper and the savory filling make them a crowd-pleasing choice, whether served as a party starter or a light meal. Dip them in sweet chili sauce for the ultimate combination of crispy, tangy, and sweet. Ready in just 30 minutes, this recipe is not only quick and easy but also entirely gluten-free, making it a fantastic option for anyone with dietary restrictions. Taste the perfect balance of crunch, freshness, and bold flavor in these guilt-free vegetable rolls!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 1 large Carrot
• 1 medium Red bell pepper
• 1 cup, shredded Cabbage
• 1 cup Bean sprouts
• 2 stalks Green onion
• 1 teaspoon, grated Ginger
• 2 cloves, minced Garlic
• 2 tablespoons, gluten-free Soy sauce
• 1 tablespoon Sesame oil
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Sweet chili sauce

Directions

Step 1

Peel and julienne the carrot. Cut the red bell pepper into thin strips. Thinly slice the green onions.

Step 2

In a large bowl, combine the shredded cabbage, carrot, red bell pepper, bean sprouts, and green onions.

Step 3

Add the grated ginger, minced garlic, gluten-free soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Toss to combine well.

Step 4

Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds to soften. Carefully remove and place it on a clean work surface.

Step 5

Place about 2 tablespoons of the vegetable filling on one side of the softened rice paper wrapper. Fold the sides over the filling, then roll it tightly to form a roll. Repeat with the remaining wrappers and filling.

Step 6

Heat the olive oil in a large non-stick skillet over medium heat.

Step 7

Once hot, add the vegetable rolls in batches, seam side down, and cook until crispy and golden brown on each side, about 2-3 minutes per side.

Step 8

Remove the rolls from the skillet and drain them on paper towels to remove excess oil.

Step 9

Serve the crispy vegetable rolls warm with sweet chili sauce on the side for dipping.

Nutrition Facts

Serving size	(741.1g)

Amount per serving	% Daily Value*
Calories	1354.0

Total Fat 58.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 9.9g
Cholesterol 0mg	0%
Sodium 4193.4mg	0%
Total Carbohydrate 198.2g	0%
Dietary Fiber 11.1g	0%
Total Sugars 82.5g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 145.6mg	0%
Iron 4.6mg	0%
Potassium 954.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 4.5%

Carbs: 57.5%